This Ricotta and coffe Ice cream is a present for you in the North hemisphere, because you are in summer I know, here in South America, we are in winter a really cold winter, but we always love eat Ice cream around the year, more in the summer of course, but sometimes I love to make some Ice cream with a sauce or chocolate pieces, I made this the last Sunday and was nice...
I dont have a machine Ice cream but I make with antique method and is nice, if you have a machine..better
The recipe (6 servings)
350 grs. fresh ricotta
125 cc express coffe (cold)
200 grs. sugar
1 cup of heavy cream
2 tablespoon of icing sugar
2 tablespoon rhum (optative)
1 tablespoon of cofee powder to sprinkle
some chocolates pieces
Place a while the ricotta in a strainer to discard the liquid can sometimes have.
Then mix the ricotta with the espresso.
On the other hand beat the yolks and sugar until light and have a creamy batter.
Whipp the heavy cream and add the final icing sugar.
Finally add the rhum.
Mix the eeg batter with the cream whipped.
Pour into a metallic pan and cover with plastic wrap.
Leave in the freezer for about two hours. After one hour beat and let by 1 hour more.
Sprinkle with coffee and chocolate pieces. (You can melt the chocolate over a smooth surface and breaks into pieces) or chocolate sauce
Helado de café y ricotta
350 grs. ricotta fresca
125 cc. de café express (frío)
200 grs. de azúcar
4 yemas de huevo
1 taza de crema o nata
2 cucharadas de azúcar flor o impalpable
2 cucharadas de ron (optativo)
1 cucharada de café en polvo para espolorear
chocolates en trozos para adornar
o salsa de chocolate